Wow, where did January go?! My apologies for not managing a single post all month. Even though I’m on holidays from uni January was crazy busy for me, I spent two weeks on placement in beautiful Broome and then worked full time for the rest of the month! I’m looking forward to a bit of a break in February before the new uni year begins.
Yesterday’s unseasonally cold January weather called for but one thing: baking! January here in Australia is normally too hot to justify baking (except in emergencies, of course!) so even though yesterday was cold and miserable outside, I didn’t really mind!
This slice is a really simple bake. I can see it starring at a fancy tea party, yet being equally suited to the lunch box.
My favourite thing about it is that the raspberry layer is simply jam, so you could use whatever jam or fruit spread you have on hand in this slice! This might be a solution for the huge stockpile of homemade apricot jam in Mum’s cupboard…
Almond & Raspberry Shortbread Slice:
(adapted from Life Made Simple Bakes)
180g unsalted butter, room temperature
1/2 cup sugar
1 tsp vanilla bean paste
1/4 tsp almond essence
1/4 tsp salt
1 1/2 cups plain flour
1/2-3/4 cup raspberry or any other jam (I just used whatever was left in the jar!)
1/4 cup slivered almonds.
1. Preheat the oven to 170ºC. Line the base and sides of a 20-23 cm square cake tin with baking paper.
2. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla and almond essence and mix to combine.
3. Sift the flour and salt and add gradually to the butter mixture with the mixer on low speed. Mix until it forms a soft dough that separates from the side of the bowl.
4. Reserve around 1/2 cup of the shortbread dough, wrap and place in the freezer while you assemble the rest of the slice.
5. Place the remaining dough in the lined tin and press down into an even layer.
6. Spread the jam on top of the shortbread layer, leaving a small border around the edges of the tin.
7. Crumble the reserved, cold dough over the jam layer along with the almonds.
8. Bake for 40-50 minutes until golden on top.
9. Cool in the tin, then remove and slice. May be dusted with icing sugar to serve if desired.